Category: Vegetables

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Oven Roasted Orange Glazed Carrots

Orange glazed carrots are a wonderful recipe that the whole family will enjoy. It’s fast and easy to prepare, low calorie, healthy and delicious!

Orange Glazed Carrots

Orange Glazed Carrots

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Course Side Dish
Servings 4
Calories 166 kcal

Ingredients
  

  • 1 lb carrots
  • 1 tbls olive oil
  • Salt and pepper to taste
  • 2 tbsp butter
  • ¼ cup orange juice
  • 2 tbsp honey
  • 1 tsp ground ginger

Instructions
 

  • Preheat the oven to 400℉.  Line a 10”x13” baking pan with parchment paper.
  • Scrub carrots and peel, if desired.  Cut into ¼“ rounds.  Lay over the top of the parchment paper, and drizzle with olive oi., Sprinkle with salt and pepper to taste.  Toss to coat and spread evenly.
  • Using a microwave-safe bowl, combine butter, orange juice, honey and ginger. Heat in the microwave until all ingredients are well combined.
  • Pour glaze mixture over carrots and cover the pan with aluminum foil.  Bake for 10 minutes.
  • Remove foil and continue to bake for 10-15 minutes or until carrots are browned and cooked to the desired softness.  Recover the pan if the carrots begin to get too brown.  
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
  • Hack: Frozen carrots can be used in this recipe.
Keyword carrots, easy, fast and easy, healthy, low calorie, low carb, orange juice, oven roasted, quick and easy, side dish, vegetable, vegetarian

Did you know? Carrots are rich in nutrients that promote your health!

Suggestion:  Serve these with teriyaki marinated pork chops for a super fast and easy meal!

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Savory Roasted Acorn Squash

Savory roasted acorn squash is a side dish packed with flavor and nutrition! It’s easy to make and is a delicious complement to a roast or tenderloin.

Savory Roasted Acorn Squash

Savory Roasted Acorn Squash

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Course Side Dish
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 medium acorn squash (1½ pounds)
  • 2 tbsp olive oil
  • ½ tsp grated nutmeg
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp butter
  • ⅔ tsp dried sage
  • 1 tbsp maple syrup
  • 1 tsp lemon juice

Instructions
 

  • Preheat the oven to 450℉.  
  • Halve the squash, remove seeds and cut into 12 wedges.  Place wedges in a large bowl abd toss with olive oil, nutmeg, salt and pepper.  
  • Line a rimmed baking sheet with parchment paper and lay squash wedges in a single layer.  Roast until lightly browned, 12-15 minutes.
  • While squash is cooking, put butter in a small skillet or saucepan and melt over medium-low heat.  Allow butter to simmer, stirring occasionally, until solids at the bottom begin to brown.  This can take from 1-5 minutes, depending on stovetop type and efficiency.  Do not leave unattended as the butter may burn quickly.
  • Remove pan from heat and whisk in sage, maple syrup and lemon juice.
  • Remove squash from oven after the first bake, flip wedges over and spoon butter mixture over each wedge.  Place back in the oven and roast for an additional 8-10 minutes or until tender.  
  • Hack:  Leftover squash can be stored in the fridge for up to 4 days.  To freeze, remove the rind and mash squash.  Package in serving size portions and freeze for 10-12 months.
  • Hack:  Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword acorn squash, holiday side dish, oven roasted vegetables, savory squash, vegetable, vegetable side dish, vegetarian, winter squash

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: This pairs nicely with Cranberry Mustard Pork Tenderloin!

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Asparagus with Caramelized Onions and Tomatoes

Asparagus with caramelized onions and tomatoes may take some time but it’s definitely worth the wait! It’s low in calories and packs a huge nutritional punch!

Asparagus with Caramelized Onions and Tomatoes
Asparagus with Caramelized Onions and Tomatoes

Asparagus with Caramelized Onions and Tomatoes

 

1 tbsp olive oil

1 tbsp butter

1 large onion, thinly sliced

1 pint grape tomatoes, sliced in half

1 bunch asparagus, trimmed and cut into 1” lengths

1½ teaspoon balsamic reduction

 

 

Place olive oil and butter in a heavy saute pan and turn heat to medium-low.

Add onions and cook, stirring occasionally, until translucent and beginning to caramelize, about 30 minutes.

Add tomatoes and cook, stirring occasionally, until liquid from tomatoes has evaporated, about 30 minutes.

Add asparagus, turn heat up to medium-high and cook until all liquid from asparagus has evaporated, 10-15 minutes.

Make a well in the center of the pan and add balsamic reduction. Stir to deglaze the pan.

Serve immediately or store, tightly covered, in the refrigerator for up to 5 days.

 

3 servings, 170 calories per serving

 

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Crispy Fried Green Tomatoes

Crispy fried green tomatoes is one of my favs, made more special due to the short window of green tomatoes! I love it when my gardening friends share!

Crispy Fried Green Tomatoes

Crispy Fried Green Tomatoes

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Course Side Dish, Snack
Servings 1 slice
Calories 74 kcal

Ingredients
  

  • 2 large green tomatoes
  • 1 egg
  • ½ cup milk
  • ½ cup flour, divided
  • 1 tsp salt
  • 2 tbsp sugar
  • ½ tsp black pepper
  • ½ cup cornmeal
  • ¾ cup butter (1½ stick)

Instructions
 

  • Cut tomatoes into ½“ slices and set aside.
  • In a small, shallow bowl, mix ¼ cup flour, salt, sugar and pepper.
  • In another small shallow bowl, whisk egg and milk.
  • In a third bowl, mix the remaining flour and cornstarch.
  • Dredge each tomato slice in flour mixture, dip in egg mixture and coat with cornmeal mixture. Lay slices in a single layer on a flat surface and allow to rest for at least 5 minutes.
  • Melt ½ cup butter in a heavy skillet over medium until it begins to foam and sizzle around the edges.
  • Carefully place tomato slices in the pan and fry for 2 minutes on each side, or until golden brown. Do this in batches so as not to crowd the slices in the pan. Add more butter as necessary.
  • When cooked, remove slices from the pan to paper towels or rack to drain. Allow to rest for 5 minutes before eating.
Keyword breaded, easy, green tomato, home grown, pan fried, side dish, snack, unripened tomato, vegetable, vegetarian

Did you know?  While green tomatoes have fewer health benefits than their fully ripened counterparts, they still have a great nutritional profile!

Suggestion:  Serve with ranch dressing, if desired.

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Roasted Brussels Sprouts with Balsamic

Call me crazy but Brussels sprouts are my favorite vegetable! These roasted Brussels sprouts with balsamic reduction will make them your favorite as well!

Roasted Brussels Sprouts with Balsamic Reduction

Roasted Brussels Sprouts with Balsamic Reduction

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Course side, Side Dish
Servings 3
Calories 110 kcal

Ingredients
  

  • 16 oz Brussels sprouts
  • ¼ cup frozen pearl onions
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp Parmesan cheese
  • ¼ cup balsamic reduction

Instructions
 

  • Trim Brussels Sprouts and cut in half lengthwise. Place sprouts, onions and oil in a saute pan over medium-high heat and cook until browned and tender, about 10 minutes.
  • Toss with salt, pepper and Parmesan cheese. Drizzle with balsamic reduction.
  • Serve immediately.
  • Hack: Frozen brussels sprouts can be used for this recipe. Add sprouts whole and frozen to the saute pan. Allow an additional 5-10 minutes of cooking time.
  • Hack: ¼ cup chopped fresh or frozen onion can be substituted for the frozen pearl onions.
  • Hack: Leftovers can be stored tightly covered in the refrigerator for up to 5 days or frozen for up to 3 months.
Keyword balsamic glaze, balsamic reduction, Brussels sprouts, cruciferous vegetables, easy, healthy, keto, low calorie, low carb, quick and easy, roast vegetables, vegetable, vegetarian

Did you know?  Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.

Suggestion:  These would pair nicely with classic meatloaf!

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Creamed Pearl Onions and Peas

Creamed pearl onions and peas is a classic dish that many of us remember from the holiday dinner table. But why wait when you can have it anytime?

Creamed Pearl Onions and Peas

Creamed Pearl Onions and Peas

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Course Side Dish
Servings 3
Calories 174 kcal

Ingredients
  

  • ½ cup frozen pearl onions
  • 1 cup frozen peas
  • 2 tbsp butter
  • 1 tbsp flour
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ cup milk
  • 2 tbsp Parmesan cheese (optional)

Instructions
 

  • Simmer pearl onions in water for 5 minutes. Drain.
  • Melt butter in a saute pan over medium heat. Add onions and saute for 3 minutes.
  • Add peas and saute for 1 minute.
  • Add flour, sugar, salt and pepper. Stir until well combined with butter.
  • Gradually add milk, stirring constantly, and simmer until sauce has thickened (1-2 minutes).
  • Add Parmesan, if desired. Serve hot.
  • Hack: Store leftovers in the refrigerator for up to 5 days.
Keyword easy, fast and easy, green peas, holiday side dish, low calorie, pearl onions, quick and easy, side dish, simple, vegetarian

Did you know?  Peas are a member of the legume family and bring you a host of nutritional benefits.  Pearl onions are also rich in vitamins and minerals! Who knew?

Suggestion:  This dish would taste great paired with another classic favorite:  Meatloaf!

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Roasted Asparagus with Pine Nuts

Roasted asparagus with pine nuts is a super easy dish that can be on the table in less than 15 minutes! It’s also a nutritional powerhouse that can’t be beaten!

Roasted Asparagus with Pine Nuts

Roasted Asparagus with Pine Nuts

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Course Side Dish
Servings 2
Calories 235 kcal

Ingredients
  

  • 1 bunch asparagus, trimmed and washed
  • 2 tbsp olive oil
  • 2 tbsp pine nuts
  • 2 tbsp Parmesan cheese

Instructions
 

  • Preheat the oven to 350℉.
  • Place asparagus on a baking sheet lined with parchment paper. Drizzle asparagus with olive oil and toss to coat.
  • Sprinkle pine nuts and Parmesan over asparagus and toss to coat.
  • Bake for 10-12 minutes or to desired tenderness.
  • Hack: Store leftovers in the refrigerator for up to 5 days. To freeze, lay cooled asparagus spears in a single layer on a baking sheet. Place in the freezer until completely frozen. Seal in a freezer-safe container and store in the freezer for up to 6 months.
  • Hack: Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.
Keyword asparagus, easy, fast and easy, healthy, keto, low calorie, low carb, pine nuts, quick and easy, roast vegetables, side dish, vegetarian

Asparagus is a healthy addition to your diet with many nutrients and a good amount of fiber!

Suggestion: Use leftover pine nuts in Healthy Vegetable Lasagna with Butternut Bechamel,  Scallion Pesto or Baked Rice Pilaf!

Suggestion: Use leftover asparagus to make a 3 Egg Omelette with Asparagus for breakfast!

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Sweet and Spicy Butternut Squash

Some people save squash just for the holiday season but this sweet and spicy butternut squash is one of my favorite foods to enjoy all year-‘round!

Sweet and Spicy Butternut Squash

Sweet and Spicy Butternut Squash

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Course Side Dish
Servings 6
Calories 170 kcal

Ingredients
  

  • 1 butternut squash (about 2 lbs)
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg

Instructions
 

  • Preheat oven to 400℉.
  • Coat baking pan with non-stick cooking spray or line with parchment paper. Cut squash in half lengthwise and remove seeds. Place cut side down in the pan.
  • Roast in oven until tender, 30-45 minutes.  If preferred, squash can be cooked in the microwave on high for 10-15 minutes.
  • Remove from oven and leave it until it’s cool enough to handle but still warm. Scoop squash from skins into a large bowl.
  • Add butter, brown sugar, cinnamon, ginger, cloves and nutmeg to the squash. Stir until ingredients are well incorporated and butter melts. Use a blender or mixer to make the squash smoother, if desired.
  • Serve warm.
  • Hack: Fresh peeled and cubed butternut squash can be purchased in the produce department of the grocery store. Frozen butternut squash can also be used. Adjust roasting time to 20-25 minutes.
  • Hack: Leftovers can be packed in serving-sized portions in sealable freezer bags or containers and frozen for future use.
  • Hack: Uncooked winter squash can be stored in a cool, dark environment (less than 50℉) for up to 2 months so stock up when it’s on sale!  Cook, mash and freeze unseasoned winter squash for up to 12 months as a quick and easy addition to many recipes.
Keyword butternut squash, easy, mashed squash, oven roasted, oven roasted vegetables, savory squash, squash, vegetarian, vegetarian side dish, winter squash

 

Did you know?  Winter squash provides numerous health benefits that may help reduce the risk of many diseases!

Suggestion: If you love butternut squash, try this simple butternut soup!

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Zucchini Summer Squash Saute

Low fat, low carb, low calorie…this delicious zucchini summer squash saute has it all…or should I say it doesn’t? It’s the perfect side for any meal!

Zucchini Summer Squash Saute

Zucchini Summer Squash Saute

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Course Side Dish
Servings 2
Calories 85 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium zucchini or yellow summer squash
  • ½ tsp dried rosemary
  • ¼ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ½ cup grape tomatoes or halved cherry tomatoes

Instructions
 

  • Heat oil in saute pan over medium-high. 
  • Thinly slice the zucchini/yellow squash and add to saute pan. Cook, stirring frequently, for 3 minutes.
  • Sprinkle with rosemary, garlic powder, pepper and salt and stir to combine. 
  • Add tomatoes and cook, stirring frequently, 3 minutes or until desired softness.
  • Hack: Use this saute method with your favorite vegetables or whatever you have on hand! Cooking times may vary.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Keyword keto, low calorie, low carb, side dish, summer squash, vegan, vegetable, vegetable saute, vegetarian, yellow squash, zucchini

 

Summer squash is a seriously nutritional power-packed veggie.  Check out the facts here.

Round out your low-calorie, low-carb vegetarian meal with parmesan-crusted scallops!

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Chinese Broccoli Stir Fry For One

Chinese Broccoli Stir Fry brings together broccoli, ginger and soy sauce for a delicious side dish. Try it the next time you’re putting together an Asian meal!

Chinese Broccoli Stir Fry

Chinese Broccoli Stir Fry

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Course Side Dish
Cuisine Chinese
Servings 1
Calories 86 kcal

Ingredients
  

  • 1 cup broccoli florets
  • 1 tbsp slivered almonds
  • 1½ tsp soy sauce
  • ½ tsp sesame oil
  • 1 tsp wine vinegar or apple cider vinegar
  • ½ tsp brown sugar
  • 1 tsp olive oil
  • ½ tsp fresh ginger, grated
  • ½ clove garlic, minced (½ tsp)

Instructions
 

  • Place broccoli in a covered, microwave-safe container. Add a small amount of water and microwave for 2 minutes.
  • Place almonds in saute pan and lightly toast. Remove to a small bowl and set aside.
  • Combine soy sauce, sesame oil, vinegar and brown sugar in a small bowl. Set aside.
  • Heat oil in a saute pan. Add broccoli and stir-fry for 1-2 minutes, until tender. Push to the side of the pan.
  • Put garlic and ginger in the center of the pan, adding a bit more oil, if necessary, and saute for 30-60 seconds, until fragrant.
  • Add sauce and toss all ingredients. Top with toasted almonds.
  • Hack: Check the produce department of your local grocery store for pre-cut broccoli florets to avoid having to buy an entire head. Frozen broccoli florets would also work in this recipe.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Once opened, sesame oil can be stored in a cool, dark place (kitchen cupboard away from the stove) for up to six months. It can be stored in the fridge for a year or more.
Keyword Asian cuisine, Asian food, Asian side dish, broccoli, Chinese broccoli stir fry, Chinese cuisine, Chinese food, Chinese side dish, keto, low calorie, low carb, vegan, vegan side dish, vegetable side dish, vegetarian, vegetarian side dish

Did you know?  Broccoli is a nutritional powerhouse!  Check it out here!!

Suggestion: Pair this with Korean Beef Marinade for a tasty low-carb meal!

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